Description
Cowboy Coleslaw is a zesty, creamy, and slightly smoky coleslaw with a Southwestern flair. This crunchy, colorful dish is perfect for BBQs, potlucks, and taco nights. The combination of black beans, corn, and a tangy adobo-lime dressing takes classic coleslaw to a whole new level!
Ingredients
Scale
- 1 (16-ounce) package shredded coleslaw mix
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups frozen corn, thawed and drained
- 1 cup finely chopped red bell pepper
- ½ cup fresh cilantro, finely chopped
- ¼ cup seeded and finely chopped jalapeño
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup fresh lime juice
- 3 tablespoons canned adobo sauce
- 1 tablespoon taco seasoning mix
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- ¼ cup thinly sliced scallions
Instructions
- Prepare the Ingredients: Drain and rinse the black beans. Thaw the frozen corn and pat dry. Finely chop the red bell pepper, cilantro, and jalapeño.
- Make the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, adobo sauce, taco seasoning, salt, and cumin.
- Combine Everything: In a large bowl, toss together the coleslaw mix, black beans, corn, red bell pepper, cilantro, jalapeño, and scallions.
- Dress the Slaw: Pour the dressing over the coleslaw and mix well until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy!
Notes
- For extra crunch, add crushed tortilla chips or sunflower seeds before serving.
- Make it healthier by substituting Greek yogurt for sour cream and light mayo for regular mayo.
- Adjust spice level by adding more jalapeño or a dash of hot sauce.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Southern